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Bacon’ish

Beef’ish

The Best Vegan Chili

Uhhmami captivated the judges at the SIAL Innovation 2022 awards in Paris last month with its pioneering range of plant-based bouillons and seasonings. This Denmark-based company managed to take home the gold medal for the prestigious “Catering and Food Services (C.F.S)” award — referred to as the top “vegan flavour and taste.”

Cook mode

Servings

Prep time

20 minutes

Cooking time

40 minuts

Calories

300 Calories

Vegan chili is a delicious and tasty alternative to traditional meat-based chili. It is a hearty and filling dish that is perfect for a cozy dinner or a weekend gathering with friends and family.

Here’s a recipe for the best vegan chili:

Toppings

RECIPE TUTORIAL

DIRECTIONS

  1. In a large pot, heat a tablespoon of oil over medium-high heat. Add the onions
    and garlic, and cook until soft and fragrant, about 5 minutes.
  2. Add the beans, chopped tomatoes, fresh chili peppers, crushed dried chili
    peppers, smoked paprika, oregano, soy sauce, tomato puree, ground cumin, and
    carrots to the pot. Stir everything together.
  3. Add water, Uhhmami Beefísh and Baconísh. Bring the mixture to a boil, then
    reduce the heat to medium-low and let it simmer for about 20-30 minutes, or
    until the vegetables are tender and the flavors have melded together.
  4. Add salt and black pepper to taste, and adjust the seasoning as needed. If the
    chili is too thick, add more water or broth to thin it out.
  5. Garnish with fresh thyme leaves and serve hot, with your favorite toppings such
    as vegan sour cream, or springled Uhhmami Cheeseísh.

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